21 October, 2013
Butternut Squash Enchilada Casserole
Posted in : Dinner, Mexican, Organic, Tried and Approved!, Vegetarian on by : wendland99
serves: 12-14
Ingredients
- 1 butternut squash
- 1 yellow onion
- 2 cups cooked black beans
- 1 jalapeno
- 4 cloves garlic
- 2 tsp cumin, chili powder, oregano
- 2 cups shredded Monterey jack cheese
- 2 cups shredded cheddar cheese
- 24 corn tortillas
- 2 Qts dried guajillo peppers
- ½ cup tomato paste salt and pepper to taste
- Sour cream (must have topping)
Steps
- Put guajillo peppers in a pot and cover with water, boil until peppers have turned bright red and are tender. Drain and add new water to peppers and blend. Put through a china cap to strain. Add tomato paste, garlic powder, oregano, cumin, chili powder, salt and pepper.
- Small dice the butternut squash, toss with oil, cumin, chili powder, salt and pepper. Roast at 350 for 15-20 minutes or until cooked and edges are slightly brown.
- Cook black beans
- Sauté onions, garlic and jalapeño
- Put some enchilada sauce on the bottom of a casserole pan, layer tortillas and cover with more sauce. Next put a layer of butternut squash then black beans and cheese. Repeat that step one more time, then finish with one more layer of tortillas, sauce and cheese.
- For sage aioli, add sage to mayonnaise (or Vegenaise) and blend with lemon juice, roasted garlic, salt and pepper.
